Creamy Chicken With Sundried Tomato Spinach Sauce ... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A creamy chicken with spinach and sundried tomatoes, served over pasta. White wine in the sauce compliments the chicken. I sometimes add quartered marinated artichoke hearts to this, and it comes out great. Ingredients:
2 boneless chicken breasts, sliced in chunks or strips |
1 tsp. lemon-pepper seasoning |
1 onion, chopped |
2 tbsp. olive oil |
3 garlic cloves, minced |
3/4 cup white wine |
1 1/2 cup heavy cream |
1/3 cup sundried tomatoes, chopped |
1 can(14 oz) fire roasted tomatoes, undrained |
3 cups fresh baby spinach, or 1 cup frozen spinach, defrosted |
1 cup grated parmesan cheese |
salt and pepper to taste |
Directions:
1. Heat the oil in a medium skillet. Brown chicken breast pieces on all sides. Sprinkle with 1 tsp. of lemon-pepper seasoning. Reduce the heat and cook a few minutes longer, or until the chicken is no longer pink. Set aside.
2. In the same pan saute onion and garlic (add more oil if needed) for about 4 minutes, or until onion is translucent.
3. Add the wine and heavy cream to the pan. Bring to boil. Reduce heat to medium. Add the sundried tomatoes and canned tomatoes and cook, stirring occasionaly, for about 7-10 minutes, or until the sauce has reduced somewhat.
4. Add the spinach. If using fresh spinach, cook and stir for a few minutes, just until the spinach is wilted. If using frozen, cook and stir until heated through.
5. Stir in the Parmesan cheese and cook, stirring CONSTANTLY, for a couple of minutes, or until the sauce has thickened.
6. Stir in the chicken. Season with salt and pepper to taste. * I usually don't even add the salt here. Taste the sauce first. Serve hot over orzo, or other pasta of your choice.
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